Description
Frico is a traditional Italian cheese crisp from the Friuli-Venezia Giulia region, made mainly with Montasio cheese. It can be enjoyed as thin, crispy rounds or as a softer version with potatoes for a heartier bite.
Ingredients
1 1/2 cups grated Montasio cheese (or substitute Parmesan or Asiago)
Optional for soft Frico: 1 medium potato, peeled and thinly sliced
1 tbsp olive oil (if making soft Frico)
Freshly ground black pepper (optional)
Instructions
- Heat a nonstick skillet over medium heat.
- For crispy Frico: Sprinkle a thin, even layer of grated cheese (about 2 tablespoons per crisp) into rounds. Cook for 3–5 minutes until golden and lacy, then remove and cool slightly to firm up.
- For soft Frico: Heat olive oil in a skillet, add potato slices, and cook until tender and lightly golden.
- Spread the grated cheese evenly over the potatoes, press gently, and cook until melted and golden on the bottom. Flip or finish under the broiler for even browning.
- Season with black pepper and serve hot or warm.
Notes
Use freshly grated cheese for the best melting results.
Try different cheeses like Parmesan or Asiago for variation.
Shape hot Frico over a muffin tin or glass to make cheese cups.
Store crispy Frico in an airtight container for up to 3 days.
Reheat briefly in a dry skillet or oven to regain crispiness.
Nutrition
- Serving Size: 1 crisp
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 25mg
